Spiced Brown Sugar Cookies Recipe
Recipe by: Joan Repato
Ingredients:
|
339 g (12 oz) |
Unsalted Butter |
| 230 g (8 oz) | Dark Brown Sugar |
| 100 g (3.5 oz) | Granulated Sugar |
| 2 Whole | Eggs |
| 14 g (0.5 oz) | Dreidoppel Vanilla Bourbon Flavor Paste |
| 375 g (13.2 oz) | All Purpose Flour |
| 125 g (4.4 oz) | Bread Flour |
| 7 g (.25 oz) | Salt |
| 5 g (.18 oz) | Cinnamon |
| 2.5 g (.09 oz) | Allspice |
| 2.5 g (.09 oz) | Ground Cloves |
| 2.5 g (.09 oz) | Ground Ginger |
| 1.4 g (.05 oz) |
Ground Cardamom |
Maple Glaze Ingredients (3 variations):
| 226 g (8 oz) | Powdered Sugar |
| 25 g (.88 oz) | Real Maple Syrup |
| 10 g, 10 g, or 6 g | Dreidoppel Jamaican Rum, Vanilla Bourbon, or Pumpkin Spice |
| 50 g (2 fluid oz) | Heavy Cream |
| 50-70 g (3-5 tbsp) | Water |
Cookie Instructions:
- Place butter in saucepan. Make brown butter by melting butter over medium high heat; stir constantly until brown bits start forming at the bottom of pan and smells nutty- this will take about 5 minutes.
- Remove from heat and pour it into a mixing bowl, making sure to scrape all the brown bits. Allow to cool while you measure the rest of the ingredients.
- Add the brown sugar and granulated sugar and mix with paddle attachment until fully combined.
- Add eggs one a time, mix until completely blended before adding second egg; blend completely.
- Add Dreidoppel Vanilla Bourbon and mix some more.
- In a separate bowl, whisk together AP flour, bread flour, all the dry spices and salt until fully combined.
- Add dry ingredients to brown butter/sugar mixture and mix on medium low until dough comes together.
- Divide dough in half and tightly wrap each half separately in plastic wrap and form two round flat disks.
- Refrigerate (or freeze, if you're in a hurry) until dough is firm enough to roll.
- If you are using a pressed cookie cutter with a design, roll the dough out about 1/2 inch thick, then cut and press your cookie firmly and evenly.
- Place your pressed cookies on a sheet pan with parchment paper and freeze cookies at least 30 minute before baking so that the design you have pressed on will stay and not spread during baking.
- Alternatively, if you are using traditional cookie cutters, roll out your dough about 1/4 inch thick, then cut your cookies and freeze your cookies for 20 minutes so they do not spread while baking.
- Bake cookies at 375°F or 190°C for about 8 to 10 minutes; do not overbake.
- Allow to cool completely before dipping your cookies in to Maple Glaze.
Maple Glaze Instructions:
- Whisk together powdered sugar, maple syrup, Dreidoppel flavor of your choice (Dreidoppel Jamaican Rum 10 g; Vanilla Bourbon 10 g; or Pumpkin Spice 5 g), heavy cream, and water to thin down your glaze. Your glaze should be thin enough so you can see the design of your cookie.
- Dip cooled cookies entirely or just on the design side (whatever you prefer); allow excess glaze to drip back into your bowl.
- Allow cookies to completely dry before storing in an airtight container.